Chocolate Cherry Cake

This may very well be the best chocolate cake there is.  I know Mark thinks so.  And despite it being the best chocolate cake ever, I still can't get C to eat it.  He's strictly a brownie man. Only brownies. I should have thought about this before I said "yes".

This recipe is compliments of Aunt Amy.

Chocolate Cherry Cake

For the cake:
1 box chocolate cake mix (regular, devil's food, extra fudgy, whatever you desire)
1 can cherry pie filling (21 ounces)
1 tsp. almond extra
2 eggs

For the icing:
5 tbs. butter
1 cup sugar
1 cup semi-sweet chocolate chips
1/3 cup milk
1 tsp. vanilla extract

Preheat the oven to 350 degrees and grease a 9x13 pan.

In a large bowl (why do people even say that? folks should know how big of a bowl to use) using an electric mixer, combine cake mix, cherries, eggs, and almond extract. Mix until all the cherries are well combined.  Or leave some cherry chunks.  It's completely up to you.

Pour batter into greased cake pan and bake for 25-30 minutes.

After the cake it out of the oven start your icing.

Add milk, butter, and sugar to a saucepan and bring to a boil.  Once boiling remove from the heat. Stir in chocolate chips and vanilla.

Pour over warm cake.

Note: If you are cooking the cake while making the rest of your dinner, including crescent rolls, do not place the cookie sheet on top of the warm cake.  If you do the cake will stick to the bottom of the cookie sheet, causing part of the cake to stick to the cookie sheet.

And leave a huge crater in your cake.